Dominican Gentle Cocoa Goat with Smoky Mangu and Oregano Onions

Name: Dominican Gentle Cocoa Goat with Smoky Mangu and Oregano Onions
Prep time: 25 min
Cook time: 95 min
Total time: 120 min
Yield: 4
Cuisine: Dominicana
Ingredients: 2 lb goat meat, cut into pieces; 3 tbsp lemon juice; 1 tbsp mashed garlic; 2 tsp dried oregano; 1 1/2 tsp salt; 1 tsp black pepper; 2 tbsp vegetable oil; 1 1/2 cups red onion; 3/4 cup sweet peppers; 2 tbsp tomato paste; 1 cup chopped tomato; 1 tbsp unsweetened cocoa powder; 3 cups water; 1 leaf bay leaf; 4 medium green plantains; 2 tbsp butter; 1/2 cup evaporated milk; 1 tsp smoked paprika

An original dish inspired by the creole flavors of the Dominican Republic: goat slowly braised with unsweetened cocoa, tomato, sweet peppers, and Dominican oregano, served over smoky green plantain mangu and topped with oregano onions. The cocoa adds depth and color without making the sauce sweet.

25 minPrep

95 minCook

120 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

900 g goat meat, cut into pieces (with hueso if possible)
45 ml lemon juice (for lavar and sazonar)
18 g mashed garlic (divided)
4 g dried oregano (preferiblemente dominicano, divided)
8 g salt (or to taste, divided)
2 g black pepper (divided)
30 ml vegetable oil (divided)
220 g red onion (slice, divided)
90 g sweet peppers (sliced)
30 g tomato paste
180 g chopped tomato
8 g unsweetened cocoa powder
720 ml water (divided)
1 unit bay leaf
900 g green plantains (pelados and cut en trozos)
30 g butter
120 ml evaporated milk
2 g smoked paprika

Nutrition facts

per serving

610 kcal

Calories

35 g

Protein

38 g

Carbs

34 g

Fat

5 g

Fiber

33 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Dairy

Instructions

1
1. Place the goat meat in a bowl and rub it with the lemon juice. Let it rest for 5 minutes, then drain off any excess liquid.
2
2. Season the goat with half of the garlic, 1 teaspoon oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix well and let it rest for 15 minutes.
3
3. In a heavy pot or Dutch oven, heat 1 tablespoon of oil over medium-high heat. Brown the goat in batches for 8 to 10 minutes until well colored. Remove and set aside.
4
4. In the same pot, add the remaining tablespoon of oil. Sauté half of the red onion and the sweet peppers for 3 minutes. Add the rest of the garlic, tomato paste, chopped tomato, and cocoa powder; cook for 2 minutes, stirring so the cocoa blends in smoothly.
5
5. Return the goat to the pot. Add 2 1/2 cups of water, the bay leaf, the remaining 1 teaspoon oregano, the remaining 1/2 teaspoon salt, and the remaining 1/2 teaspoon black pepper. Once it boils, lower the heat, cover, and cook for 75 to 80 minutes until the meat is tender and the sauce thickens. Add a little more water during cooking if needed.
6
6. Meanwhile, place the green plantains in a pot with enough water to cover them. Bring to a boil and cook over medium heat for 20 to 25 minutes until very tender.
7
7. Drain the plantains and mash them immediately with the butter, evaporated milk, smoked paprika, and 1/2 cup hot water until smooth and creamy. Adjust salt if desired.
8
8. In a small skillet, cook the remaining red onion with 2 tablespoons of the goat cooking liquid for 2 to 3 minutes, then sprinkle with an extra pinch of oregano for aroma.
9
9. If you prefer an oven finish, transfer the cooked goat to an oven-safe dish and bake uncovered for 10 minutes at 400 °F / 200 °C to slightly concentrate the sauce. This step is optional.
10
10. Serve a base of smoky mangu on each plate, top with the gentle cocoa goat and its sauce, and finish with the oregano onions.

Chef tips

For the most authentic flavor, brown the goat well before braising; that initial color gives the sauce more depth. If the goat comes from a more mature animal, it may need 10 to 20 extra minutes of cooking.

Substitutions

You can substitute lamb if goat is unavailable, although the flavor will be less traditional. The evaporated milk in the mangu can be replaced with extra water for a dairy-free version, and the butter can be replaced with vegetable oil.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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